Title: Marinated Prawns with Tomato Salsa - Mediterranean
Categories: Twelve, Chefs, Of, Christmas
Yield: 1 servings

1 kg Raw green prawns; shell on,
-heads
; removed
1 Lemon; juice of
Salt and freshly ground
-black pepper
1 lg Red chilli; seeded and
-finely
; diced
2 Cloves garlic; finely diced
1/4 pt Extra virgin olive oil

-------------------------TOMATO AND CARDAMOM SALSA-------------------------
1 lg Onion; finely diced
2 lg Piec ginger; peeled and
-finely
; diced
10 Cloves garlic; finely diced
1 tb Sea salt
1 ts Ground turmeric
6 Cloves; roasted and ground
8 Cardamom pods; roasted and
-ground
10 Vine-ripened tomatoes;
-peeled, seeded and
; diced

Butterfly the prawns through the back. Turn over, open the prawns out and
press flat. Arrange on a tray and sprinkle with lemon juice, chilli,
garlic, salt and pepper and dribble liberally with the olive oil. Allow to
marinate for 2-3 hours in the fridge. Cook on a chargrill or griddle pan
for 2 minutes, shell-side down.

Tomato and cardamom salsa:

Heat the oil until very hot in a heavy based pot. Add the onion, ginger,
garlic and salt. Lower the heat to moderate and cook, stirring constantly
to prevent burning. Cook for 5 minutes.

Add the turmeric, cloves and cardamom, and cook for a further 5 minutes.
Add the tomatoes and cook slowly for 20 minutes until a thickish sauce
forms. Set aside, and allow to cool.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.